Pudding and coconut cake

To prepare a delicious dessert with a soft base, creamy pudding, and fine glaze, carefully follow each step of the recipe. We start with preparing the base, where it is essential to have all the ingredients at hand. Make sure you have a pan measuring 32 cm x 22 cm x 6 cm, which you will line with parchment paper. I prefer to slightly grease the pan to help the paper stay in place. In a bowl, mix the flour with the baking powder to ensure the base will be fluffy.

Separate the egg whites from the yolks, placing the whites in a large mixing bowl and the yolks in another bowl. Use a mixer to beat the yolks with the sugar until the mixture becomes homogeneous and creamy, with a light shade. Meanwhile, preheat the oven to 180 degrees Celsius. Use a stand mixer to beat the egg whites at maximum speed until they turn into a rich foam, similar to that for meringues.

Add two tablespoons of cocoa to the yolk and sugar mixture, continuing to mix until everything becomes homogeneous. Gently fold the beaten egg whites into the yolk mixture, followed by the flour combined with the baking powder, mixing lightly to avoid losing air from the mixture. Pour the mixture into the pan, leveling it with a spatula. Bake the base for about 30 minutes, or until well baked, then let it cool for 15 minutes on a rack. After it has cooled, cut it into cylindrical shapes using a metal cutter with a diameter of 4-6 cm.

For the pudding, heat the milk in a pot over low heat until it is nearly boiling. In a bowl, mix the yolks with a pinch of salt, sugar, and gradually add the flour. Add 100 ml of hot milk from the pot and mix well. Pour the mixture into the hot milk, stirring continuously to prevent lumps from forming. Boil the pudding for 1-2 minutes until it thickens. Remove from heat and add the vanilla essence and butter, stirring until homogeneous. Let it cool.

In a small pot, mix the sugar with cocoa and milk, then add the butter. Place the mixture over low heat, stirring until it thickens slightly. The glaze should be used immediately, so prepare it after you have assembled the cake.

For assembly, place a layer of pudding on one of the halves of the cylindrical base, then place the other half on top, forming a delicious sandwich. Use a spatula to spread the pudding on the edges of the cake, then coat the sides with coconut, which will easily adhere due to the pudding. Finally, pour the warm glaze on top, smoothing it with a spoon, ensuring the cake is completely covered. Let it cool slightly before serving to allow the glaze to set. Enjoy every bite of this refined dessert!

 Ingredients: For the pastry: - 6 large eggs - 300 g extra fine sugar - 2 tablespoons of freshly sifted cocoa - 6 tablespoons of hot water - 180 g freshly sifted white flour 000 - 5 g baking powder - 1/4 teaspoon of butter for preparing the tray For the pudding: - 500 ml UHT milk 1.5% - 2 egg yolks - 80 - 100 g extra fine sugar (depending on how sweet you want the pudding to be) - 40 g freshly sifted white flour 000 - a pinch of salt - 1/2 teaspoon vanilla essence - 30 g butter For the icing: - 4 tablespoons UHT milk 1.5% - 2 tablespoons extra fine sugar - 2 tablespoons freshly sifted cocoa - 30 g butter For assembling the cake: - 80 g coconut

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